Roast pork ramen soup base
Simplicity and flavour can go hand-in-hand
Inspired by my time in Japan and the first dish I have to enjoy once I’ve arrived, this broth captures the quiet discipline and respect for ingredients that define the country’s cooking. Every step from roasting the bones to steeping the dashi feels meditative, a slow unfolding of flavour and patience. It’s a recipe that rewards time, transforming simple elements into something deeply comforting, balanced and full of soul.
SLOW ROASTED PORK BROTH
YIELD: 5 LITRES | PREP TIME: 30 MINUTES | COOKING TIME: 4–5 HOURS
For the broth
3 kg pork bones, blanched
6 litres cold water
300 g onion, roughly chopped
150 g leek, cleaned and sliced
6 garlic cloves, crushed
50 g ginger, sliced
30 ml mirin
20 ml soy sauce
For the dashi
1 litre water
30 g kombu (dried kelp)
20 g bonito flakes (katsuobushi)
Preheat the oven to 190°C. Roast the pork bones for 30–40 minutes, or until golden brown. Transfer the roasted bones to a large pot and cover with the cold water. Bring to a gentle simmer, skimming off any foam or impurities that rise to the surface. Add the onion, leek, garlic, and ginger. Simmer gently (do not boil) for about 4 hours, maintaining a clear broth.
To prepare the dashi:
In a saucepan, add the kombu to 1 litre of cold water. Slowly bring to just below a simmer, then immediately remove the kombu and turn off the heat. Add the bonito flakes and let steep for 5 minutes. Strain through fine muslin or a very fine sieve and set aside.
To finish the broth:
Strain the pork broth through a fine sieve. Mix in the prepared dashi. Season with mirin, soy sauce, and salt to taste.
This will serve as the base of your ramen, add ingredients like pork belly, scallions, noodles, spring onion and a soft-boiled egg to complete the dish.